We love street-side kathi rolls, and this is one of the easiest versions of them. We've kept it simple, but go ahead and add any filling of your choice if you feel like.
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Serves
4
Red Onion
Green Chillies
Eggs
Frozen Parathas
Olive Oil
FOR THE FILLING:
Green Bell Pepper
Cucumbers
Pickled Onions
Chaat Masala
Serves
4
Red Onion
Green Chillies
Eggs
Frozen Parathas
Olive Oil
FOR THE FILLING:
Green Bell Pepper
Cucumbers
Pickled Onions
Chaat Masala
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Step 1.
Slice the pepper and cucumber into matchsticks. Finely dice the onion and thinly slice the green chillies. Crack the eggs into a bowl, season with salt and whisk well.
Step 2.
Place a frying pan over a medium-high heat with a drizzle of olive oil. Once hot, add the peppers and sauté until only starting to soften. Transfer to a plate.
Step 3.
Leave the pan on the heat, add 1 paratha and cook until golden on both sides. Once it’s almost cooked through, pour some whisked egg on top of the paratha, enough to cover in one even layer (roughly 2 eggs per paratha). Sprinkle some green chilli and red onion over the egg, then flip so the egg cooks through. Repeat this process with the remaining three parathas.
Step 4.
Build your rolls by layering them up with the sautéed green pepper, cucumber, pickled onions and chaat masala. Once you’ve loaded them up, fold one edge of the paratha towards the inner side to form the bottom of the egg roll. Then, begin to roll it up tightly until you reach the end.
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Notes (1)
K
Kirsten H.
a year ago
This recipe is perfect for lunches. If we're tight for time we'll use frozen parathas and it takes 10 minutes to make this.
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